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Choc Chilli Tarts
Rich, creamy chocolate with a dash of chilli to delight the tastebuds and senses. It's indulgence minus the guilt with this wholesome, gluten and vegan friendly recipe! This is the perfect dessert for special occasions and dinner parties.
Recipe and image by Jo / @heathyeating_jo
INGREDIENTS
Pastry
- 129g wheat free plain flour
- 57g xylitol or organic coconut sugar
- 30g raw organic cacao powder
- 90g chilled vegan butter or organic coconut oil
- 1-2 tbsp chilled water as required
Filling
- 200ml coconut cream
- 200g organic dark chocolate
- 100g cooked beetroot
- 2 red chillies halves
TIME
35 MIN PLUS REFRIGERATION TIME 30 Minutes
SERVES
6
DIFFICULTY
METHOD
Pastry
Place flour, sweetener, cacao and butter in a food processor and pulse until crumbed. Add water as required to bring the mix together when pressed. Turn out on to a bench and knead into a ball. Wrap securely in beeswax wrap and place in the fridge for 30mins.
1Preheat oven to 200oC. Roll out into a rectangle between two sheets of baking paper until 3mm thick. Line shaped mini pie tins with pastry and trim edges. Line inside of dough with baking paper and fill with baking weights or rice. Bake for 10 mins.
2Remove baking paper and rice then return to the oven for a further 5-10 mins. Remove and allow to cool.
3Filling
Place the coconut cream, chocolate and chillies in a saucepan and cook at low heat until chocolate has melted. Turn off heat and allow flavours to infuse for a few minutes before removing the chillies.
4Place the beetroot in a blender and blend, slowly pouring in the chocolate mix until smooth. Check for sweetness and add natural sweetener to taste if required.
5Fill prepared pastry cases with filling, and place in the fridge for 2 hours to chill before consuming.
6Dessert
WHERE TO
FROM HERE?
